Ingredients:

  • 1 stick (113 g) Unsalted Butter, plus more for greasing
  • 1 ½ cups (240 g) Yellow Onion, finely diced
  • 1 ½ cups (200 g) Celery, finely diced
  • 1 cup (70 g) Day-Old White Bread (torn into small pieces and dried, optional for texture)
  • 2 Tablespoons Fresh Sage, chopped (or 2 teaspoons dried rubbed sage)
  • 1 ½ Teaspoons Dried Thyme
  • 1 Teaspoon Dried Rosemary, finely crushed
  • ½ Teaspoon Black Pepper, freshly ground
  • 1 ½ Teaspoons Kosher Salt (plus more to taste)
  • 6 cups (1.4 L) Day-Old Buttermilk Cornbread, crumbled
  • 3 large Eggs, lightly beaten
  • 4–5 cups (950 mL – 1.2 L) Low-Sodium Chicken or Turkey Stock, warmed
  • 2 Tablespoons (30 mL) Fresh Parsley, chopped (for colour and garnish)

Instructions:

  1. Prepare Cornbread: Ensure cornbread is made 1–2 days ahead. Crumble the cornbread into the large mixing bowl. Add the optional torn white bread pieces.
  2. Sauté Aromatics: Melt the butter in a large skillet over medium heat. Add the diced onion and celery. Cook gently for 8–10 minutes until soft and translucent (do not brown).
  3. Add Herbs: Stir in the sage, thyme, rosemary, salt, and pepper into the vegetables during the last minute of sautéing to 'bloom' the spices and release their fragrance.
  4. Combine Solids: Scrape the hot vegetable mixture (including all the butter) into the bowl with the crumbled cornbread. Toss gently with hands or a spatula until evenly mixed.
  5. Prepare Binder: In a separate bowl, lightly whisk the eggs. Warm the chicken/turkey stock slightly; it should be pleasantly warm to the touch, not boiling.
  6. Moisten: Pour the beaten eggs into the cornbread mix, tossing to coat. Slowly pour 4 cups (950 mL) of the warmed stock over the mixture. Toss gently. The goal is a uniform, wet-but-not-soupy consistency. If it looks dry, add the remaining cup of stock, ½ cup at a time. The mixture should feel like thick, wet oatmeal.
  7. Rest: Let the mixture sit for 10–15 minutes, allowing the bread crumbs to fully absorb the liquid. Taste and adjust seasoning (salt and pepper).
  8. Preheat and Fill: Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish generously with butter.
  9. Transfer and Bake: Transfer the dressing mixture to the prepared dish, smoothing the top lightly (do not pack it down tightly). Bake for 30 minutes.
  10. Browning/Finishing: If the top is browning too quickly, loosely cover the dish with foil. Continue baking for another 30–40 minutes, or until the dressing is deeply golden brown, firm around the edges, and the internal temperature reaches 165°F (74°C).
  11. Serve: Garnish with fresh parsley. Let rest for 10 minutes before serving.